Pumpkin spice coffee cake is perfect for dessert or breakfast (I’ve done the legwork!). I’ve been looking to add a pumpkin twist on a sour cream coffee cake I’ve been making for almost 15 years. I picked up my first can of pumpkin puree of the season this past week with half going towards this coffee cake, and the other going towards baked pumpkin french toast. Please note, if you’re in no mood to chop pecans, you can always purchase them chopped, personally, I had some leftover pecan chips from a batch of chocolate chip cookies.
Prep Time 15 minutes
Cook Time 50-55 minutes
Serves 9
Ingredients
Streusel
1/2 c each light brown sugar and chopped pecans
1/4 c all-purpose flour
1 tsp pumpkin pie spice
2 tbsp unsalted butter, cold, cut into pieces
Cake
2 c all-purpose flour
1 tsp baking powder
1/2 tsp each of baking soda and salt
1 tsp pumpkin pie spice
1/2 c each of light brown sugar and granulated sugar
1 c pumpkin puree
1/2 c canola oil
4 oz sour cream
2 large eggs
Preparation
Streusel
Preheat the oven to 350 F and prepare an 8 x 8 baking pan by spraying with non-stick cooking spray, then set aside.
In a medium bowl, combine the light brown sugar, pecans, flour, and pumpkin pie spice. Next, add in your cut-up butter and work into your dry ingredients until you get coarse crumbs resembling wet sand. Set aside.
Cake
In a large bowl combine flour, baking powder, baking soda, salt, and pumpkin pie spice and whisk together well. In a separate bowl combine both sugars, pumpkin puree, canola oil, sour cream, and eggs. Pour your wet ingredients into your dry ingredients and mix together until smooth (minimal lumps).
Pour about half of your batter into your prepared pan, then sprinkle half of the streusel over top. Next, pour the remaining batter over the streusel layer, spread out to the edges of the pan, then sprinkle the remaining streusel on top.
Bake at 350 F for approximately 50 minutes. Full disclosure, I began checking at 35 minutes, but my toothpick didn’t come out clean until the cake was baked for 50 minutes.
Let your pumpkin spice coffee cake cool for about an hour before serving… and definitely enjoy for breakfast and dessert.